At a glance
| Prep | Cook | Total | Yield |
|---|---|---|---|
| 15 minutes | 18-20 minutes | about 35 minutes | Makes 12 muffins |
Ingredients
- 10 large eggs
- ¼ cup milk (any kind)
- Salt and black pepper, to taste
- 1 cup cooked filling: crumbled sausage, diced ham, or bacon
- 1 cup diced vegetables: bell pepper, spinach, onion, or mushrooms
- ¾ cup shredded cheese (cheddar, feta, or your choice)
- Nonstick cooking spray or butter, for the pan
Instructions
- Preheat the oven to 350°F. Grease a 12-cup muffin tin well — this is the step people skip and regret.
- In a large bowl, whisk the eggs, milk, salt, and pepper until well combined.
- Divide your chosen fillings and vegetables evenly among the muffin cups, filling each about a third full.
- Pour the egg mixture over the fillings in each cup, filling to about ¾ full — they'll puff up in the oven. Sprinkle cheese on top.
- Bake for 18–20 minutes, until the centers are set and a knife inserted comes out clean.
- Let cool for 5 minutes, then run a knife around the edges to loosen before removing.
Quick tip: Egg muffins deflate a bit as they cool — that's normal, not a sign anything went wrong. Let them cool completely before storing so condensation doesn't make them soggy in the container.
Storing and reheating
Refrigerate in an airtight container for up to 5 days, or freeze individually wrapped for up to 2 months. From the fridge, microwave for 30–45 seconds. From frozen, microwave for about 90 seconds, or thaw overnight in the fridge first for the best texture.
Storing leftovers
Refrigerate for up to 5 days or freeze for up to 2 months, wrapped individually so you can grab just one at a time.
Some links on this page may be affiliate links. If you buy through them, Rooted Seasons may earn a commission at no extra cost to you. See our affiliate disclosure for details. This recipe is for general information and isn't professional medical, dietary, or nutritional advice — if you have specific health or allergy concerns, please check with a doctor or dietitian.
